Basic Cheesecake

This basic cheesecake is the recipe to keep on a card in your kitchen drawer. The blend of ricotta and cream cheese gives it a slightly tangy, almost Italian-style lightness instead of the dense, heavy bite you get from cream-cheese-only versions. Think a halfway point between a New York slab and a Roman ricotta cheesecake.

Blending the filling in two batches is a quirk worth respecting. The blender works best with smaller volumes and gives you a smoother, lump-free pour, which is the whole game with cheesecake.

The slow cool inside a turned-off oven prevents the dramatic surface crack that ruins so many home cheesecakes. Patience here is a must.

Pro Tips

• All filling ingredients must be fully room temperature, cold cream cheese seizes into lumps the blender can’t smooth out.
• Press the graham cracker crust firmly with the bottom of a measuring cup, loose crumbs lead to a crumbly slice.
• Don’t skip the 6-hour chill, the structure needs that long to set fully and the flavor deepens overnight.
• A water bath under the springform helps further insurance against cracking, wrap the pan bottom in foil first.

Variations

• Top with fresh strawberries and a glossy red glaze for the classic diner-style finish.
• Swap a third of the graham crumbs for crushed gingersnaps for a spiced crust that pairs with pumpkin or pear toppings.
• Stir a tablespoon of lemon zest into the filling for a brighter, citrus-forward version.